Easy Cheese and Chicken Enchiladas
- Combine soup,sour cream,picante sauce and chili powder in medium bowl.
- Combine 1 cup (250 mL) picante sauce mixture,chicken and cheese in large bowl.
- Divide chicken mixture among tortillas. Roll up tortillas and place them seam side up in shallow 11" x 8" (28 x 20 cm) baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
- Bake at 350°F (180°C) until enchiladas are hot and bubbling – about 40 minutes. Top with tomato and onion.
Stir 1/2 cup (125 mL) drained and rinsed,canned black beans into chicken mixture before filling tortillas.
Recipe Made With
PACE® Picante Medium Sauce
CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
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